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Author : Richard Kenneth Robinson
Publisher : Unknown
Page : 0 pages
File Size : 42,7 Mb
Release : 1993
Category : Dairy processing
ISBN : LCCN:92040279
Author : Richard Kenneth Robinson
Publisher : Unknown
Page : 128 pages
File Size : 40,9 Mb
Release : 1900
Category : Dairy processing
ISBN : OCLC:759790760
Author : Richard Kenneth Robinson
Publisher : Unknown
Page : 420 pages
File Size : 47,9 Mb
Release : 1993
Category : Dairy processing
ISBN : 185166923X
Fully updated, Volume 1 deals with liquid milk and its immediate derivatives like cream, butter and dried milk/milk components, while Volume 2 covers more extensively processed items like cheese, ice-cream and fermented milks.
Author : R Robinson
Publisher : Unknown
Page : 500 pages
File Size : 55,5 Mb
Release : 1995-12-31
Category : Electronic
ISBN : 1461520584
Author : Richard Kenneth Robinson
Publisher : Elsevier Science & Technology
Page : 534 pages
File Size : 41,9 Mb
Release : 1993
Category : Technology & Engineering
ISBN : WISC:89046274403
Author : R. K. Robinson
Publisher : Unknown
Page : 448 pages
File Size : 53,7 Mb
Release : 1986
Category : Dairying
ISBN : 0853343950
Author : R. K. Robinson
Publisher : Springer Science & Business Media
Page : 523 pages
File Size : 53,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468481723
As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.
Author : R.K. Robinson
Publisher : Aspen Publishers
Page : 908 pages
File Size : 47,7 Mb
Release : 1993
Category : Dairy processing
ISBN : 0412596806
In the search for efficency the dairy industry - often the major sector of the food industry at a national level - is constantly seeking to improve working practices, and advances in process technology are an integral part of this trend.
Author : R. Robinson
Publisher : Springer Science & Business Media
Page : 491 pages
File Size : 42,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520573
The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the straightforward handling of liquid milk through to the production of highly sophisticated consumer items, and it is of note that all this activity is based on a raw material that is readily perishable at ambient temperatures. This competitive, commercial position, together with the fact that the general public has a high regard for dairy products, is an indication of the extent to which milk producers and processors have combined to ensure that retail prO(;lucts are both nutritious and hygienically acceptable. Achievement of these aims, and at reasonable cost, has depended in large measure on the advances that have been made in the handling of large volumes of milk. Thus, factories designed to handle millions of litres of milk per week are now commonplace, and it is the plant and equipment involved that provides the factual background for this two-volume book.
Author : R. K. Robinson,Springer
Publisher : Springer
Page : 0 pages
File Size : 52,8 Mb
Release : 1994-04-30
Category : Technology & Engineering
ISBN : 0834213575
Author : 3Island Press
Publisher : Unknown
Page : 532 pages
File Size : 52,8 Mb
Release : 1993-03-31
Category : Electronic
ISBN : 1468481738
Author : R. K. Robinson
Publisher : Unknown
Page : 448 pages
File Size : 49,7 Mb
Release : 1986
Category : Dairying
ISBN : 0853343950
Author : NIIR Board
Publisher : NIIR PROJECT CONSULTANCY SERVICES
Page : 550 pages
File Size : 48,5 Mb
Release : 2013-01-01
Category : Electronic
ISBN : 9788190568579
The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.
Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 43,8 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
Author : Annie Bell
Publisher : Hachette UK
Page : 470 pages
File Size : 46,7 Mb
Release : 2020-01-02
Category : Cooking
ISBN : 9780857839008
Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Milk and Cheese 2017 Dairy is a nutritional powerhouse. It offers the richest natural source of calcium and has a host of other vitamins, minerals and high-quality nutrients. As more and more studies show that fat is more friend than foe, the time has come to reintroduce and reinvent it. In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to source the very best produce, with recipes that celebrate it in healthy ways and reflect the way we cook and eat today. Chapters include `Homemade' with flavoured yogurts, fromage frais and whipped sweet and savoury butters. There are delicious `Melts' such as a Fennel, Dolcelate and Rosemary Pizza and Halloumi Burgers with Lemon and Mint. While vegetarians are well-looked after with Broccoli and Quinoa Pilaf with Crispy Feta, a Very Tomatoey Mac 'n' Cheese and Eggs with Smoky Cauliflower and Manchego. While puddings range from the indulgence of a Parisian Blackcurrant Cheesecake to Honey Yogurt Ice Cream.